Langoustine tartare with curry, paprika and mustard
Fresh raw langoustines are a silky, smooth delight on the tongue. Here, the spices and the mustard add crisp, tangy overtones. Makes 500g. Serving suggestions: as an amuse-bouche, e.g. with a crémeux of pumpkin and rice chips; as a component in a cold starter with warm sauce of egg yolk, mustard and Moroccan lemon; as a component in a hot starter, e.g. with a poached egg.
🍽️ Makes 500
Ingredients
| 20 | langoustines, absolutely fresh | |
| 10 sprigs | chive, finely chopped | |
| 0.5 g | curry powder | |
| 0.5 g | paprika | |
| 0.5 | lime, juice and zest | |
| 3 tbsp | 45 ml | extra virgin olive oil |
| 1 tsp | 5 ml | mustard |
| — | salt |
Instructions
- Clean the langoustines and chill the tail meat to freezing.
- Cut the langoustine meat into fine dice (brunoise).
- Chop the chives very finely.
- Juice the lime after grating and reserving its zest.
- Combine all ingredients, adding the olive oil last.
- Season to taste with salt.